The purpose of this study was to determine the efficacy of spray application of chlorinated water before harvest on the population of Salmonella enterica Typhimurium and Escherichia coli O157:H7 on radish microgreens. The transfer of abiotic surrogate to radish microgreens was also evaluated to track possible pathogen contamination spread by inoculating seed and growth media. During growth, microgreens inoculated with strains of pathogens were sprayed with chlorinated water at three different concentrations (0.50, 1.00, and 2.00 ± 0.05 ppm free chlorine). Spray application of chlorinated water was performed on microgreens once (day 9), twice (day 8 and 9), three (day 7, 8, and 9), and four times (day 6, 7, 8, and 9). Microgreens were harvested 12 hr after the last application of chlorinated water. Salmonella and E. coli O157:H7

Food price inflation has been a significant subject of debate in Turkey since food prices soared in 2018. The study examines the linkage between agricultural input prices and food prices in Turkey by using quantitative method approaches with the monthly data spanning from 2015-M01 to 2020-M01. A co-integration analysis is performed using the autoregressive-distributed lag (ARDL) bounds test approach and Maki co-integration test with structural breaks. Additionally, the fully modified ordinary least square (FMOLS), dynamic ordinary least squares (DOLS), and canonical co-integrating regression (CCR) are applied to verify the results of the ARDL approach. The analysis demonstrates a significant, long-running relationship between agricultural input prices and food prices in Turkey. The long-run agricultural input price elasticities are found to be in the range of 1.30–1.36.

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The aim of this study is to investigate physicochemical properties, microbiological qualities and volatile compound contents of traditional aged kashar cheese produced in Muş, Turkey. Vacuum packaged cheeses were purchased from six different local producers. Total aerobic mesophilic bacteria, total yeast and mold counts, mesophilic and thermophilic lactic acid bacteria populations (log CFU g -1 ) were in similar ranges in most samples (P>0.05). Coliform populations stayed below 1 log CFU g -1 . All six samples yielded negative Salmonella spp. and positive Listeria spp. results. The average compositional properties of cheese samples in percentages (w/w) were 55.73 ± 2.47 for total solids, 27.05 ± 1.73 for protein, 25.92 ± 0.98 for fat, 4.11 ± 0.33 for salt. On average, all color parameters were different for interior and exterior parts of cheese samples. The textural hardness levels of cheese samples were between 1548.73-5727.04 g and significantly different from each other (P<0.05). A total of 17 volatile compounds were detected by GC-MS. According to the results of this study, production steps and raw materials should be standardized to minimize the diversity among products.